1 pkg (15 oz) refrigerated pie crusts (2 crusts)
1/2 cup milk
2 eggs
4 slices cooked bacon, chopped
1/2 cup zucchini, grated
1/2 cup mushrooms, finely chopped
1 green onion with top, sliced
1/2 cup shredded sharp cheddar cheese
1 garlic clove, minced
Dash of black pepper
Preheat oven to 375 degrees. Let pie crusts stand a room temperature for about 15 minutes. Lightly spray mini-muffin pan with non-stick spray. Whisk milk and eggs together. Stir in bacon, zucchini, mushooms, green onion, cheese, garlic and pepper; set aside.
On a lightly floured surface, roll one crust to a 12-inch circle. Cut out 12 pastry pieces using a 3" circle cookie cutter, or something similar. Press the pastries into each muffin cup. Repeat with second crust to fill remaining muffin cups.
Fill each muffin cup with egg mixture, about 1 T. Bake 17-20 minutes or until crusts are light golden brown. Cool in pan 2 minutes; carefully remove mini quiches from pan. Serve warm. Makes 24 appetizers
I can usually get more than 24 quiches out of this. If you have extra egg mixture left, knead leftover crusts and roll out, repeat steps to fill cups. These reheat well.
1/2 cup milk
2 eggs
4 slices cooked bacon, chopped
1/2 cup zucchini, grated
1/2 cup mushrooms, finely chopped
1 green onion with top, sliced
1/2 cup shredded sharp cheddar cheese
1 garlic clove, minced
Dash of black pepper
Preheat oven to 375 degrees. Let pie crusts stand a room temperature for about 15 minutes. Lightly spray mini-muffin pan with non-stick spray. Whisk milk and eggs together. Stir in bacon, zucchini, mushooms, green onion, cheese, garlic and pepper; set aside.
On a lightly floured surface, roll one crust to a 12-inch circle. Cut out 12 pastry pieces using a 3" circle cookie cutter, or something similar. Press the pastries into each muffin cup. Repeat with second crust to fill remaining muffin cups.
Fill each muffin cup with egg mixture, about 1 T. Bake 17-20 minutes or until crusts are light golden brown. Cool in pan 2 minutes; carefully remove mini quiches from pan. Serve warm. Makes 24 appetizers
I can usually get more than 24 quiches out of this. If you have extra egg mixture left, knead leftover crusts and roll out, repeat steps to fill cups. These reheat well.
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